Superchilling Concepts Enabling Safe, High Quality and Long Term Storage of Foods
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Published:2011
Issue:
Volume:1
Page:1907-1909
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ISSN:2211-601X
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Container-title:Procedia Food Science
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language:en
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Short-container-title:Procedia Food Science
Author:
Claussen Ingrid C.
Reference4 articles.
1. Claussen IC, Indergård E, Grinde M. 2011. Comparative life cycle assessment (LCA) of production and transport of chilled versus superchilled Haddock fillets from Norway to France. 11th International Congress on Engineering and Food, Athens, Greece, 22-26 May, 2011. To be published.
2. Ice fraction assessment by near-infrared spectroscopy enhancing automated superchilling process lines;Stevik;Journal of Food Engineering,2010
3. Nordic Committee on Food Analysis. NMKL Method 96. Bacterial Examinations in Fresh and Frozen Seafoods, third ed.2003.
4. Stevik AM, Claussen IC. Industrial superchilling. A practical approach. International Congress on Engineering and Food, Athens, Greece, 22-26 May, 2011. To be published. Presented at ICEF11
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